#2857 - Quick Stroganoff

(by Shirley McNevich)

2 TBSP butter
2 lbs. boneless sirloin steak (cut into strips)
1/2 lb. sliced fresh mushrooms
1 envelope Lipton onion soup mix
2 1/4 cups water
3 TBSP flour
1/2 cup sour cream
egg noodles (your choice of amount--cooked and drained according to bag directions--do NOT rinse)

Salt and pepper both sides of each sirloin steak strip. In a skillet over medium heat add butter, mushrooms and sirloin steak strips--cook/stir/flip until beef is browned on both sides. In a measuring cup measure 1 3/4 cups water and add the soup mix to the water--stir. Pour the soup mixture over the steak pieces. Turn heat back to simmer. Simmer the beef (covered) for 30-40 minutes (or until beef is tender), stirring occasionally. In a separate saucepan add sour cream, flour and 1/2 cup water--cook/stir over medium heat until boiling. Once boiling, turn heat back to simmer--simmer until mixture thickens, stirring every few minutes. When ready to serve, place cooked egg noodles on each plate, divide beef mixture and place beef pieces over the egg noodles, and drizzle the cream cheese sauce over the beef on each plate.

#2560 - Easy Stroganoff

(by Shirley McNevich)

3/4 lb. thinly sliced sirloin steak
1 TBSP canola oil
1/2 cup sliced mushrooms
1 envelope beef gravy mix
1 - 14oz. can cut green beans (drained)
1/2 cup Breakstone's sour cream

Prepare gravy mix according to envelope directions (or make your own). In a skillet over medium heat add canola oil and sirloin slices--cook/stir until meat is browned. Add sliced mushrooms--cook/stir until mushrooms and meat are tender. Add gravy--cook/stir for 5 minutes or until thickened. Add drained green beans--cook/stir until green beans are hot. Add sour cream--stir. Serve over cooked egg noodles.

#2238 - Green Peppers and Steak

(by Shirley McNevich)

1 1/2 lbs. sirloin tip steak
1/4 cup canola oil
1 cup water
1 medium onion (sliced)
1/2 tsp. garlic salt
2 green bell peppers (sliced)
1 TBSP cornstarch
2 to 3 tsp. white sugar
2 TBSP soy sauce
2 tomatoes (sliced)
cooked rice

In a skillet add canola oil and steak pieces--cook over medium heat until bottoms are browned, then flip the steaks and brown them on the other side. Add water, sliced onions, garlic salt and sliced peppers--stir and bring to water to a boil. Once boiling, put a lid on the skillet, turn heat to low and simmer 20-30 minutes. Drain the liquid from the steak mixture--add soy sauce, white sugar and cornstarch to the steak liquid--stir to mix, then pour it back over the steaks in the skillet. Add tomato slices to the top of the steaks--turn heat back to medium and cook until tomatoes are tender. Serve the steak mixture over cooked rice.

#2198 - Beef Stroganoff

(by Shirley McNevich)

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 TBSP butter
1lb. beef sirloin steak (cut into 1/4" strips)
1 - 14oz. can sliced mushrooms (drained)
1 small onion (chopped)
1/2 tsp. garlic powder
1 TBSP Worcestershire sauce
1 TBSP tomato paste
8 drops Tabasco sauce
1 1/2 cups beef broth
1 cup sour cream
1 bag egg noodles (cooked and drained according to bag directions)

In a bowl add flour, salt and pepper--stir. Dredge the sirloin strips in the flour mixture. In a skillet over medium heat add butter--melt. Cook sirloin strips on both sides until browned. Add onions, mushrooms and garlic powder--stir and cook until onions and mushrooms are lightly browned. In a bowl add Worcestershire sauce, tomato paste, Tabasco sauce and beef broth--pour the mixture over the sirloin strips. Cover and simmer over low heat for 45 minutes to 1 hour or until beef is very tender. When beef is tender, slowly add sour cream to the steak mixture--stir and cook uncovered until mixture is hot. Serve over prepared egg noodles.

#1809 - Pepper Steak

(by Shirley McNevich)

1.5lbs. sirloin steak
1/4 cup canola oil
1 - 8oz. can chopped tomatoes
1 1/4 cups water
1/2 cup chopped onions
1 garlic clove (minced)
1 tsp. salt
1/2 tsp. pepper
1 green bell pepper
3 1/2 tsp. Worcestershire sauce
1 cup water + 4 to 5 TBSP flour (for thickening)

Cut the sirloin steak into strips 3" long and 1/4" wide. In a skillet over medium heat add canola oil--add steak strips, chopped onions, minced garlic, salt and pepper and brown steak on both sides. Once browned, drain off the grease and return steak strips to skillet. Cut green bell pepper into strips. Add 1 1/4 cups water, green bell peppers and chopped tomatoes to the steak strips--turn heat to simmer. Cover skillet with a lid and simmer for 1 hour or until steak is tender. Uncover the skillet--add Worcestershire sauce--stir. In a bowl add 1 cup water and flour--stir. Add flour mixture to steak mixture--stir and simmer until thickened and hot. Serve over cooked rice.

#118 - Swiss Steak

(by Shirley McNevich)

2 lbs. either round steak or sirloin steak
2 cans Campbell's tomato soup
1/2 chopped medium onion
1 tsp. salt
1/2 tsp. pepper

Cut the steak into fist-sized pieces. Put steak in a frying pan, spray with Pam, add 1/2 chopped medium onion and brown the steak on both sides. Pour 3/4 cup of water into the pan and then transfer everything to a dutch oven. Add the tomato soup and another 1/2 cup water. Stir everything with a spoon. Add 1 tsp. salt and 1/2 tsp. pepper and stir. Bake at 350 degrees for 90 minutes--turn steaks after the first 45 minutes and then return to oven. Test with a fork--if not tender enough, bake longer.